Good day-old bread, 1” cubed
2 Tbsp. olive oil
8 oz. Nueske’s Applewood Smoked Pepper-Coated Bacon, cut into 2” pieces
1 head iceberg lettuce, cored and quartered
2 mini cucumbers, bias-cut
2 medium tomatoes, cut into wedges
1 large carrot, peeled and cut into strips
4 radishes, sliced thin
1/2 C. sour cream
1/2 C. mayonnaise
1/4 C. fresh chives
1/4 C. fresh tarragon
1/4 C. fresh Italian parsley
2-3 anchovy fillets, drained (canned in oil)
2 small garlic cloves
1 1/2 Tbsp. fresh lemon juice
Salt & pepper, to taste
Heat your oven to 250°F. Place the cubed bread in a large bowl and drizzle with olive oil, tossing to coat. Pour out onto a baking pan and place in the oven until golden and toasty, approximately 30 minutes. Remove and cool.
Place the bacon pieces in a large skillet over medium-low/medium heat and fry, turning occasionally, until golden and evenly cooked. Remove bacon from pan and drain on paper toweling.
Place a wedge of lettuce on each plate, along with several slices of cucumber, tomato wedges, carrot strips, and radish coins.
Place all of the dressing ingredients into a food processor and process until smooth. Drizzle dressing over salad, then top salad with bacon pieces and croutons and serve immediately.